moroccan squash salad


3 lbs. buttercup or butternut squash, peeled, seeded, cut into 1/2-inch cubes
1 cup raisins
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons light brown sugar
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
ground black pepper, to taste
1/4 cup chopped fresh cilantro or parsley
1/2 cup slivered almonds, toasted


  1. cook squash in a large pot of boiling salted water 5 minutes or until just fork-tender; add raisins during the last minute of cooking.
  2. drain; rinse under cold water until cool.
  3. in a large serving bowl whisk together lemon juice, oil, garlic, brown sugar, cumin, cinnamon and cayenne.
  4. add squash, raisins, cilantro, almonds, and pepper to taste; toss gently to coat.
  5. serve at room temperature.

Nutrition (Per Serving)

serving size 3/4 cup
servings 8
calories 245
fat 10g
saturated fat 1g
cholesterol 0mg
sodium 10mg
carbohydrate 32g
fiber 4g
sugars 18g
protein 3g